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Dried Anaheim Pepper
Once a farmer took some chili seeds to Anaheim, California – where they were cultivated and the chilies grew very well... for this reason that type of chili is known as Anaheim pepper.
The Anaheim pepper also has its dried
version. This type of chili can be found in the southern states of United States but they also abound in Sonora and Chihuahua, where this salsa is prepared that you are about to discover.
In this recipe the peculiar flavor of the dried Anaheim pepper is mixed with a few more ingredients that help to give strength to the whole preparation. Also oregano and vinegar is used that give a condimented touch to the salsa and lastly you will always be able to feel the slight hotness of the dried Anaheim pepper. It is not an elaborated salsa, its consistency is vey liquid and it also has a very appetizing color
The best application of the dried Anaheim pepper salsa is to bath dishes. Then when you want to give another flavor to some chilaquiles
or to some enchiladas
, use this salsa. It can also be used to season shredded beef
or some burritos.
About the Recipe
- It is not complicated to make the dried Anaheim pepper salsa, you only have to work a little.
- If you don’t find the dried Anaheim peppers they can be substituted for 20 guajillo peppers (7 oz) and you will get a very similar result.
- To make the recipe you will need about 15 minutes.
- You will obtain 4 cups of salsa.
20 dried Anaheim Peppers (7 oz)
1/4 of an Onion (1.2 oz)
5 Garlic cloves (.7 oz)
2 teaspoons of Oregano
4 tablespoons of White Vinegar
1/4 tablespoon of Salt
1 Measuring Cup
1 Cutting Board
1 Kitchen Spoon
Perform Many Activities
- Remove the veins and the seeds of 20 dried Anaheim peppers.
||It is very important to remove the veins and the seeds of the chilies so the salsa has better texture.
- Put in a saucepan:
- The 20 dried Anaheim Peppers with the ones you worked.
- The enough Water to cover the chilies.
- Bring the saucepan water to a boil over high heat and leave the chilies cooking in the boiling water for about 5 minutes, until they soften.
- Transfer from the saucepan to a blender, with a kitchen spoon, all the chilies that were cooked.
- Also add in the blender:
- 1/4 of an Onion.
- 5 Garlic cloves.
- 2 teaspoons of Oregano.
- 4 tablespoons of White Vinegar.
- 3 cups of Water (12.6 fl oz).
- Blend very well the ingredients.
Cook the Salsa
- Put in the saucepan:
- Strain the Mixture that was blended.
- 1/4 tablespoon of Salt.
- Mix the saucepan ingredients and bring the dried Anaheim pepper salsa to a boil over high heat.
- When the dried Anaheim pepper salsa boils reduce to medium heat and cook it for about 5 minutes, until it acquires a more intense color; stir occasionally.
This salsa can be frozen
for up to 2 months and it won’t lose flavor.
Did you like the Anaheim Salsa?
More Mexican Salsas
✼ Pasilla Pepper Adobo
✼ Mole from Guerrero
✼ Chili Water
✼ Guacamole Salsa
✼ Ranch Style Salsa